The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Can I add a light layer of salt to meat I want to dry age? › Can I add a light layer of salt to meat I want to dry age?
Welcome aboard, John. I would not recommend brining your meat before aging it in a UMAi Dry@ bag. The key to successful dry aging is removing the moisture content from the meat and anything to interfere is not good.
BTW speaking of brining I have had good luck with this brine:
1 quart of water
4 T canning salt
4 T white sugar.
I have had great success using this for 2 to 4 hours for beef, pork and chicken. That salt is super fine compared to table salt so it seems to give more punch to the brine.
Try it sometime!